PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %Boil loss
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10.5Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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16.1 liter(s)Mash size
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20.7 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
76 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód pilzneński zero Viking Malt (Strzegom) | 3 kg 65.4% | --- % | 4 |
Grain | Słód wiedeński Viking Malt (Strzegom) | 1.5 kg 32.7% | --- % | 8 |
Grain | Słód zakwaszający Weyermann® | 0.09 kg 2% | --- % | 5 |
Sum | 4.59 kg |
Hops
Bitterness ratio 0.54 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Tradition (PL) | 30 g | 60 min | 6 % |
Whirlpool | Saphir | 30 g | 20 min | 3.8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM42 Stare nadreńskie | Ale | Liquid | 40 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Whirlfloc T | 1.25 g | Boil | 5 min |
Notes
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chmielenie na whirlpool/hopstand 20 minut od 80°C;
schłodzenie brzeczki do temp. 14-15°C;
fermentacja - temperatura piwa w głównej fazie fermentacji 15-16°C, dojrzewanie w temp. 17-18°C;
rozlew - poziom nasycenia 1,8-1,9 vol.;
refermentacja - 14 dni
profil wody (ppm): Ca 50-100; Mg 10; SO4 50-100; Cl 50-100; Alk. całk. 0-50; RA -75-0
Jul 8, 2019, 11:00 PM